Anzac Biscuits
Anzac biscuits are more than just a sweet treat — they’re connected to history. Baking them can be a thoughtful way to honour the service and sacrifice of veterans and current personnel, while also acknowledging the layered and ongoing impacts of our colonial past. This gluten-free version stays true to the classic: golden, chewy, and perfect for sharing on Anzac Day or any day of remembrance.
Ingredients
1 cup rolled oats
⅔ cup brown sugar
¾ cup desiccated coconut
2 tbsp sunflower seeds
1 cup gluten-free flour
125g margarine
2 tablespoons rice malt syrup
½ tsp bicarb soda
3 tablespoons boiling water
Pinch of salt
Method
Preheat oven to 180 degrees celsius.
In a medium mixing bowl, add oats, coconut, sunflower seeds, and salt. Stir, then set aside.
In a saucepan, melt margarine, syrup, salt, and brown sugar together and stir to combine. In a separate bowl, mix bicarb soda and water. Add to the saucepan. This will foam up, do not fret! Pour the sweet foamy mixture over the oats and stir until mixed through.
Form the sticky oat mixture into balls and place on a baking tray lined with baking paper. Place them roughly 3 cm apart—they will spread!
Bake for 20 minutes or until golden brown in colour. Let cool before you eat.
If you store the biscuits in an airtight container, they will keep for up to two weeks.
HELPFUL HINTS
The rice malt syrup is an acid that is reacting with the bicarb soda (NAHCO3) to create carbon dioxide (CO2). Heat speeds up this reaction. This causes the cookies to have a lighter, chewier texture, and spread slightly while they bake.
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